Sichuan Shrimp and Snow Peas

I’ve substituted shrimp for the prawns in this dish as they are more available and less expensive. And after all, prawns are just really big shrimp. Since they signify good fortune and happiness they are usually included in a traditional New Year’s feast. If you want to increase the heat, use either small dried red chiles or crushed chiles as increasing the chile paste will change the flavor of the dish.

Ingredients

2 teaspoons vegetable oil, peanut preferred

2 teaspoons dark sesame oil, divided

1 cup snow peas

3 jalapeño chiles, stems and seeds removed, sliced

2 teaspoons minced garlic

1 pound large shrimp, shelled and deveined

1/4 cup sliced mushrooms

½ cup rice vinegar

1/4 cup ketchup

1 tablespoon Asian chili paste (available in Asian markets)

1 tablespoon sugar

2 tablespoons cornstarch

2 cups cooked white rice

Instructions

In a wok or heavy skillet, heat the vegetable oil and half the sesame oil until very hot. Add the snow peas and stir-fry for 1 minute. Remove the peas and pour off all but a teaspoon of the oil.

Add the remaining sesame oil and heat. Add the jalapeños and garlic and stir-fry for 30 seconds. Add the shrimp and fry until the shrimp turns pink, about 3 minutes. Remove the shrimp and keep warm.

Combine the vinegar, ketchup, chili paste, sugar and cornstarch together and mix to blend.

Raise the heat under the wok, and pour in the vinegar blend. Heat the sauce, stirring constantly until it thickens. Lower the heat, add the mushrooms, return the shrimp and peas to the wok, and heat through.

Serve the shrimp in a bowl accompanied by the white rice.

Servings

4 to 6

Servings

4 to 6

Sichuan Shrimp and Snow Peas

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I’ve substituted shrimp for the prawns in this dish as they are more available and less expensive. And after all, prawns are just really big shrimp. Since they signify good fortune and happiness they are usually included in a traditional New Year’s feast. If you want to increase the heat, use either small dried red chiles or crushed chiles as increasing the chile paste will change the flavor of the dish.

Ingredients

2 teaspoons vegetable oil, peanut preferred

2 teaspoons dark sesame oil, divided

1 cup snow peas

3 jalapeño chiles, stems and seeds removed, sliced

2 teaspoons minced garlic

1 pound large shrimp, shelled and deveined

1/4 cup sliced mushrooms

½ cup rice vinegar

1/4 cup ketchup

1 tablespoon Asian chili paste (available in Asian markets)

1 tablespoon sugar

2 tablespoons cornstarch

2 cups cooked white rice

Instructions

In a wok or heavy skillet, heat the vegetable oil and half the sesame oil until very hot. Add the snow peas and stir-fry for 1 minute. Remove the peas and pour off all but a teaspoon of the oil.

Add the remaining sesame oil and heat. Add the jalapeños and garlic and stir-fry for 30 seconds. Add the shrimp and fry until the shrimp turns pink, about 3 minutes. Remove the shrimp and keep warm.

Combine the vinegar, ketchup, chili paste, sugar and cornstarch together and mix to blend.

Raise the heat under the wok, and pour in the vinegar blend. Heat the sauce, stirring constantly until it thickens. Lower the heat, add the mushrooms, return the shrimp and peas to the wok, and heat through.